Mulaku Bajji
Long green chili fritters, a popular Kerala street snack.
About this dish
A staple of the 'Thattukada' (street-side eatery) culture in Kerala, Mulaku Bajji is the ultimate rainy-day snack. These large, mild green chili fritters are dipped in a spiced gram flour batter and deep-fried until crisp. The secret lies in the 'Ooty' or 'Bajji' chilies, which provide a subtle heat that is balanced by the savory batter.
Ingredients
Main
- 6-8 Long light-green Chilies (Bajji Mulaku)
- Coconut oil for deep frying
Batter
- 1 cup Gram flour (Besan)
- 2 tbsp Rice flour (for crunch)
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida (Hing)
- 1/2 tsp Carom seeds (Ajwain)
- 1/2 tsp Salt
- Water as needed (approx 3/4 cup)
Method
- 1
Prepare the chilies
Wash and pat the chilies dry. Make a single vertical slit from the stem down to the tip. If you prefer less heat, use the handle of a spoon to scrape out the seeds and white pith.
- 2
Sift the flours
In a mixing bowl, sift the gram flour and rice flour together to remove lumps. This ensures a smooth, professional-quality batter that coats the chili evenly.
- 3
Whisk the batter
Add the chili powder, turmeric, hing, ajwain, and salt. Slowly pour in water, whisking constantly until you reach a thick, coating consistency (similar to heavy cream). If the batter is too thin, it won't stick; if too thick, the Bajji will be doughy.
- 4
Rest the batter
Let the batter rest for 10 minutes. This allows the flours to hydrate, which prevents the fritters from absorbing too much oil during the frying process.
- 5
Heat the oil
Heat coconut oil in a deep pan. The temperature is crucial; it should be medium-high. A drop of batter should rise to the surface instantly with a sizzle.
- 6
Coat the chilies
Hold a chili by the stem and dip it into the batter, rotating it to ensure a thick, even coat. Ensure the slit is also slightly filled with batter to hold the shape.
- 7
The first fry
Gently slide the coated chilies into the oil. Do not overcrowd the pan; fry 2-3 at a time. Let them cook undisturbed for 1 minute to set the coating.
- 8
Flip and crisp
Turn the bajjis over and fry for another 3-4 minutes, turning occasionally, until they turn a vibrant golden-orange and the exterior feels crispy when tapped with a ladle.
- 9
Drain excess oil
Remove the bajjis and drain them on a wire rack or paper towels. The wire rack is better for maintaining the crunch on all sides.
Notes & variations
- If you can't find Bajji chilies, use large Anaheim chilies or banana peppers.
- Adding a pinch of baking soda can make them fluffier, though it's optional.
- Serve immediately; bajjis become soggy as they cool due to the moisture in the chili.
- Leftover batter can be used to fry onion rings or potato slices.
Serve with
Serve with coconut chutney and a hot glass of cardamom tea.
Cook's note
Rub a little salt and lemon juice inside the slit chilies 5 minutes before dipping to enhance the flavor.